What Are The Top Cafes Serving All-Day Breakfast In Melbourne?

There is no doubt that Melbourne is the coffee capital of Australia. You can get a good cup of coffee anywhere in the city, from mom-and-pop shops to national chains. But what about a breakfast that lasts all day? When it comes to that, Melbourne doesn't fall short, either.

There's nothing like the satisfaction of a hearty breakfast to get your day off to a great start. Melbourne has some of the best cafes in Australia, and many of them offer all-day breakfast menus that can please even the pickiest eater.

Here are some of the best cafes in Melbourne that are open all day and offer breakfast options, both traditional and out of the ordinary.

Top 11 Melbourne's Best Breakfast And Brunch Spots

Breakfast is supposedly the most crucial meal of the day. We are truly spoiled for choice when it comes to our morning meals in Melbourne, whether you are catching up with friends, recovering from a hangover, or just plain hungry. We know where to find the best hotcakes and eggs that are more fluffy than cumulus on a hot day.

Ima Project Café

A trendy take on the classic smashed avocado can be found at Ima Project Café, located on a bustling Carlton street corner. Furikake, a mixture of sesame seeds, chopped seaweed, salt, and sugar, and nori paste, processed seaweed boiled down with soy sauce, are common rice toppings. Yet, Ima still puts nori paste on the crunchy sourdough and furikake on the avocado. What you get is a flavourful breakfast dish that's unlike anything you'd discover in Melbourne; it has more salt than you'd expect from a toast topper.

Mitarashi syrup, a traditional Japanese sauce made of sauce and sugar, is drizzled over porridge, and baked eggs flavoured with a's tomato immiso are another Japanese take on the classic American breakfast. The staple combination of a Japanese breakfast is also available. Changing the Melbourne breakfast scene isn't the only thing Ima is doing. Once the clock strikes noon, you can get your hands on some curry rice or a katsu burger.

A burger topped with Ebi katsu is one of the featured items (crumbed prawn). Cobb Lane's version of this dish features large breaded shrimp doused in velvety taru taru sauce, a Japanese style tartare with more weight than its western equivalent due to the inclusion of hard-boiled eggs, and served in between sweet and crumbly brioche buns.

Incredibly light and crisp, you won't even need napkins to wipe the oil from your hands after eating this prawn burger. According to the principles of Imzero-waste a, burger is served with a whole fried prawn head whose shell has been dipped in salt and is so brittle it disintegrate inside your mouth as you chew.

Regular components of a traditional Japanese lunch include sticky koshihikari rice, pickled vegetables, miso soup, and a protein main dish, all of which change on a daily basis.

The korokke (croquettes), made of potato and beef and coated in a crunchy panko breading, are the best part of our meal. If you want a lingering sweetness in your mouth, use all of the sweet sauce out from ramekin provided, is a good idea.

Ima was founded by James Spinks and Asako Miura, a married couple and current business partners. Miura, who is half Thai and half Japanese, has an architectural background, while Spinks has worked as a chef at restaurants like Quay, Sake, and Supernormal.

Serving dishes from Imexquisite an are works of art in and of themselves, made from the same high-quality ceramics. To be sure, they're making good use of the 'ugly' produce available at Scicluna's (which Asako rebrands as 'cute').

Bringing your own mug gets you a half-dollar off at Ima, a coffee shop with a quirky aesthetic that features patterns of misshapen fruit on the storefront's windows and mugs. The eco-friendly company Reground turns used coffee grounds into compost and repurposes wood scraps.

In many ways, the Ima Project Café sounds like it was meant to be a stop along the way. The café's menu doesn't match the sparse, unadorned interior and half-finished wooden furnishings. The daily swarms of people that pack into Ima Project Café.

Lankan Tucker

The sizeable Sri Lankan population in Melbourne is not surprising given the city's diverse population. Despite being a staple of Sri Lankan breakfast fare, hopper, a bowl-shaped crepe made from fermented rice batter and coconut milk, has not become oversaturated with new restaurants.

We feel that the popularity of Sri Lankan food should be increased. In 2016, Nerissa Jayasinghe and Hiran Kroon opened Lankan Tucker in a quiet area of Brunswick West, and they both agree. While superficially resembling a Melbourne café (serving St. Ali coffee, playing chill music, stocking lots of plants, and providing friendly service), their menu is actually full of Sri Lankan standards.

Infusing Indian flavours into guacamole with turmeric and snow pea, and using arrack, a spirit distilled from fermented coconut flowers, to glaze house-cured salmon.

The aroma of turmeric fills the air first. String hoppers and fragrant coconut curry fill bowl-shaped crepes that are topped with a runny egg yolk. Incorporate the crunch, zing, and herbal freshness of the coconut, red onion, and parsley sambals for a smorgasbord of flavour. If you're looking for something heartier, try lentil pancake, which comes with a coconut yoghurt cloud and spiced spinach.

I can't say enough good things about the kottu roti. Sh redded leek, scrambled egg, and a frying pan are all you need to make this delicious meal. We can satisfy our inborn craving for fatty, carb-heavy foods with the help of sauce and chili flakes. Roasted chicken are staple ingredients in from Sri Lanka.

What do you do on a typical Friday night? Poached egg is nestled between roti layers and then topped with seeni sambol in this roti riser. Add a chicken if you need more protein.

The drinks at Lankan Tucker are also handcrafted. We'll be sipping on the sweet Ceylon all summer long; a passion fruit pole dipped in a cup of passion fruit tea, which is amber in colour, family's estate in Sri Lanka, enlivened with pearls and sparkling water.

Adding sherbet syrup, jelly, and vanilla ice cream to a classic bubblegum pink faluda (tapioca milkshake) transforms it from a drink into a dessert. Oh, yes, that is crumble floating on top of your iced milo. Sri Lanka's version of the Chiko roll is filled of spiced beef mince and served with a spicy vinegar produced from Nerissa's grandfather's secret recipe; together, they make a delicious older version of a classic school snack.

I don't care if Lankan Tucker is from Australia or Sri Lanka; he's a great name. You know you're in quintessential Melbourne territory when the food, coffee, and service are all this high-quality.

Wild Life Bakery

The sourdough from WildLife Bakery is like manna from heaven for those who worship at the altar of carbohydrates, thanks to its crunch and deep caramel crust. The intimate, crunchy crumb is a morning staple for the locals, who love it with a spread of miso butter a dip into harissa-heavy shakshouka.

You'll be glad they brought their lunch because it consists of delicious, filling baguettes and sandwiches that you'll be wishing never ran out. Even though the toasties come out as thick and large as a person's forehead and face, they still do their job and melt sweet and nutty Comté, which is encased in a bed of Worcestershire onion. In the meantime, classic salad sandwiches are given a contemporary makeover when layered in chewy sourdough baguettes, bolstered with the zing of pickled carrot, and tempered with soft avo and roast beetroot.

We were moved by the fruit bread. Plus, the cross-section reveals plump gems of raisin, apricot, and whole dates that elevate it far beyond its café menu status.

The photogenic brown rice congee with a topaz-yolked soy egg, kale furikake, and pickled mushrooms is the only dish that falls short of expectations. It's tasty in the mouth but lacks the heartiness of a good stock. The fact that it coexists with more worthy entities may be its gravest sin.

Rudimentary

When in the hands of Melbourne artists, shipping containers become works of art. We know them as a bar, and well all of us can eat there too! Rudimentary, a new restaurant in Footscray, has appeared like a mushroom on the site of a parking lot. There are plenty that are made cheaply in Vietnam side walk rather than trendy breakfast places, but it is in the formerly seedy neighbourhood of Footscray.

Those who are fortunate enough to be able to call this spot home while they use their Macbooks and sip their Small Batch Roast lattes while they work are the envy of the rest of us. Delicious meals are available seven days a week from Shane Donelly, owner of the Yellow Ledbetter café and former Duchess of Spotswoo

However, Shane and I don't agree because he has a taste for pig that neither of us shares. And how exactly are we decide between a waffles made in-house with crispy pancetta, sourdough toasties stuffed with Gypsy ham, etc., and that when the pork belly is buttery in one bite and pork toffee caramel chewy in the next? I can't believe you're keeping pigs for us, Shane.

Archie's All Day

The proprietors of Bluebird Espresso have opened a new coffee shop on Gertrude Street; they've named it Archie's in honour of Anthony Brem's newborn son. There are sultry seorita-like artworks from the 1970s, pastel green and pink ceramics among the whitewashed walls.

It's open for dinner until midnight (Fridays through Sundays) so you could easily spend the night there. You should spend time in the courtyard when it is warm outside.

The menu features a wide variety of experimental dishes prepared by ex-Servery & Spoon chef Nick Sawle.  There is a good selection of standard fare available for both breakfast and evening meal, though you probably won't be having eggs for dinner.

Craft beers and a cocktail list designed by Elle Newbould-Figg round out the selection of alcoholic, nonalcoholic, and caffeinated drinks (ex-Double Happiness). To get your day off to a great start, try blending together some dark chocolate and a raspberry smoothie. The two of you Archies are warmly welcomed into the human family.

Hector's Deli

The 4th Earl of Sandwich, an English aristocrat from the 18th century, is widely credited with popularising the practise of serving sandwiches made from meat tucked between slices of bread. Now there's a sandwich shop in Richmond called Hector's Deli, and the focus is on traditional sandwiches with modern twists.

There are only five choices (and maybe some specials) on the menu. There aren't any eggs. There will be no fancy plating here. There was a lack of cutlery. Nonetheless, you should brace yourself for a sandwich shop with serious cachet, as co-owners Jason Barratt and Dom Wilton have worked at Melbourne institutions like Stokehouse and Attica.

The café is located in the site of a former milk bar on a peaceful suburban street, far from the hubbub of Richmond's busiest thoroughfares; however, the cosy establishment is always bustling with locals. Behind the white-tiled kitchen-cum-register, Barratt and Wilton serve sarnie after sarnie to happy customers, many of whom they know by name.

There are dog-owning couples waiting for barista Zac Kelly's creamery, parents appeasing their children's insatiable hunger with flaky croissants from bread supplier Rustica, and strong flat whites brewed from beans sourced from Axil Roasters. As analogous to Cheers as a sandwich shop can be.

Cibi

Cibi is located in a spacious, light-filled room that used to be a workshop. The walls are covered in colourful posters and the floor is littered with tools and other discarded industrial items that have been repurposed into art installations. Customers who wish to do so can watch their food being prepared in the open kitchen that takes centre stage directly behind the counter.

Both traditional Japanese fare and Western-style selections are available, with an emphasis on using fresh, organic ingredients and plating them attractively. Try the Japanese breakfast plate instead of the half-boiled eggs or the avocado and lemon bruschetta. It comes with rice, vegetables, and either salmon or "more vegetables."

Bowery to Williamsburg

America, God bless you. The country is responsible for such culinary staples as the Reuben sandwich, lox bagel, and mac and cheese. Slow-roasted kaiserfleisch with maple mustard and poached eggs, as well as fried challah topped with everything from whipped peanut butter to lemon curd, were provided by Bowery to Williamsburg, a CBD laneway café styled after a New York subway station.

All of the dishes are well-proportioned and delicious. The sheer amount of melted cheese on that Reuben would be enough to slow your heart rate, making it more like soul food than whole food. In moderation, all things are acceptable.

The Kettle Black

Top Paddock's more refined younger sister has some of our favourite dishes, including ash rolls, a house-made coconut yoghurt, and local kelp salt. You won't find better attention to detail in the sourcing and preparation of ingredients than at this restaurant, which is among Melbourne's finest dining establishments.

Mooloolaba crab, XO chilli oil, sea spray, sourdough, gingerbread waffle with hazelnut crumble, micro mint, carrot, and maple ice cream are some of the dishes that best showcase this trend. The interior, which is white marble, gold, and green, is just as ritzy as the food; the restaurant is located in a shiny Victorian terrace underneath an apartment complex.

Lights In The Attic

When you can't decide what to get, that's a good sign. This is typical around here, despite the fact that breakfast is usually quite good. Chicken soba salad features buckwheat soba noodles, yakitori chicken, red slaw, a ramen egg, and house-made sesame dressing, all of which add interesting textures to the dish.

Or, the olive toast topped with smashed avocado, beetroot hummus, pickled kohlrabi, and roast pistachio dukkah. Lights in the Attic is an experimental cafe, as evidenced by the presence of beakers and syphons among the white tile and Edison bulbs.

Mr Hendricks

If you find yourself in the eastern suburbs of Melbourne, don't worry; the city's café culture has spread beyond the city's hippest pockets, so you can still get your brew if you know where to look. Mr. Hendricks is locally owned and operated by siblings who are working to establish Balwyn as a destination for great coffee and breakfast fare.

Enjoy Mr. Hendricks' crispy eggs with sweet potato puree, ham hock, and fennel salad until 3 p.m., or look forwards to a salmon bagel with cream cheese and capers.

Conclusion

Breakfast is supposedly the most crucial meal of the day. Melbourne has some of the best cafes in Australia that are open all day. Many of them offer all-day breakfast menus that can please even the pickiest eater. Top 11 Melbourne's Best Breakfast And Brunch Spots. Ima was founded by James Spinks and Asako Miura.

Imexquisite an are works of art in and of themselves, made from the same high-quality ceramics. The cafe's menu doesn't match the sparse, unadorned interior and half-finished wooden furnishings. Rudimentary, a new restaurant in Footscray, has appeared like a mushroom on the site of a parking lot. The photogenic brown rice congee with a topaz-yolked soy egg, kale furikake and pickled mushrooms is the only dish that falls short of expectations. The owners of Bluebird Espresso have opened a new coffee shop called Archie's.

The menu features a wide variety of experimental dishes prepared by ex-Servery & Spoon chef Nick Sawle. Co-owners Jason Barratt and Dom Wilton have worked at Stokehouse and Attica. Both traditional Japanese fare and Western-style selections are available, with an emphasis on using fresh, organic ingredients. Cibi is located in a spacious, light-filled room that used to be a workshop. Customers can watch their food being prepared in the open kitchen directly behind the counter.

Lights in the Attic is an experimental cafe, with beakers and syphons among the white tile and Edison bulbs. Mr Hendricks is locally owned and operated by siblings working to establish Balwyn as a destination for great coffee and breakfast fare. The restaurant is located in a shiny Victorian terrace underneath an apartment complex.

Content Summary

• There is no doubt that Melbourne is the coffee capital of Australia.
• Melbourne has some of the best cafes in Australia, and many of them offer all-day breakfast menus that can please even the pickiest eater.
• The staple combination of a Japanese breakfast is also available.
• Regular components of a traditional Japanese lunch include sticky koshihikari rice, pickled vegetables, miso soup, and a protein main dish, all of which change on a daily basis.
• The sizeable Sri Lankan population in Melbourne is not surprising given the city's diverse population.
• Despite being a staple of Sri Lankan breakfast fare, hopper, a bowl-shaped crepe made from fermented rice batter and coconut milk, has not become oversaturated with new restaurants.
• I can't say enough good things about the kottu roti.
• Roasted chicken are staple ingredients in from Sri Lanka.
• The drinks at Lankan Tucker are also handcrafted.
• Sri Lanka's version of the Chiko roll is filled of spiced beef mince and served with a spicy vinegar produced from Nerissa's grandfather's secret recipe; together, they make a delicious older version of a classic school snack.
• When in the hands of Melbourne artists, shipping containers become works of art.
• Rudimentary, a new restaurant in Footscray, has appeared like a mushroom on the site of a parking lot.
• Delicious meals are available seven days a week from Shane Donelly, owner of the Yellow Ledbetter café and former Duchess of SpotswooHowever, Shane and I don't agree because he has a taste for pig that neither of us shares.
• The proprietors of Bluebird Espresso have opened a new coffee shop on Gertrude Street; they've named it Archie's in honour of Anthony Brem's newborn son.
• Now there's a sandwich shop in Richmond called Hector's Deli, and the focus is on traditional sandwiches with modern twists.
• Cibi is located in a spacious, light-filled room that used to be a workshop.
• Both traditional Japanese fare and Western-style selections are available, with an emphasis on using fresh, organic ingredients and plating them attractively.
• Try the Japanese breakfast plate instead of the half-boiled eggs or the avocado and lemon bruschetta.
• "Bowery to WilliamsburgAmerica, God bless you.
• The country is responsible for such culinary staples as the Reuben sandwich, lox bagel, and mac and cheese.
• All of the dishes are well-proportioned and delicious.
• You won't find better attention to detail in the sourcing and preparation of ingredients than at this restaurant, which is among Melbourne's finest dining establishments.
• When you can't decide what to get, that's a good sign.
• Lights in the Attic is an experimental cafe, as evidenced by the presence of beakers and syphons among the white tile and Edison bulbs.
• Mr. Hendricks is locally owned and operated by siblings who are working to establish Balwyn as a destination for great coffee and breakfast fare.